Mom is finally selling houses! Problem is she isn’t licensed. No big whoop for her, the test will be a breeze! Except she freaks when she meets Kim, a mega realtor who’s sold 358 houses and is getting recertified. She walks out of the test, assuaging her failure with a Chipwitch. Mmmm…now that’s something I can get behind: Chipwitch and a mostly Mom-centric episode.

The subways may be (partially) up and running, but 220,000 people and businesses in New York City still don’t have power — and indeed, some of them are chefs. Restaurants operate on an incredibly narrow profit margin, which means four days of lost business can make or break a month — or six months. And that’s why some enterprising owners are making do (and making food) with what they have, or, if all else fails, just giving it away.

Mario Batali and Joe Bastianichmay have had the most to lose — their food empire includes the 50,000 imported good mecca Eataly — but fellow telegenic chef Tom Colicchiotold the New York Post, “We’re usually sitting on between $15,000-$20,000 in inventory, and it’s gone.”

Then there was the truffles. Mr. Carmellini had been gearing up for his annual Trufflepalooza festival at Locanda Verde. “Now he’s got $15,000 or $16,000 worth of truffles going bad,” said Ken Friedman, a partner in that restaurant, as well as in properties associated with April Bloomfield like The Breslin, The John Dory Oyster Bar and the Spotted Pig. “We thought of doing a pop-up at the Breslin, but the chefs at the Breslin said nobody wants truffles.”

Friedman and Carmellini may want to take a page out of Jeffrey Bank’s book. The CEO of Alicart Restaurant Group (which includes Times Square staple Carmine’s as well as Virgil’s BBQ) offered up a special deal for stir-crazy parents. According to Zagat, “if you order some penne a la vodka, Carmine’s will give you 45 minutes of free day care.”